Based on the The Boston Globe Magazine, Sheryl Julian and Julie Riven, 2004 October 24
Set the oven at 350 degrees. In a bowl, mix the cubes of bread with enough oil to barely coat them. Sprinkle with salt and black pepper. Transfer them to a rimmed baking sheet.
Toast the cubes in the oven, turning them often, for 20 minutes or until they are golden and crusty. Remove the croutons from the oven and set them aside.
Bring 4 quarts of salted water to a boil.
Meanwhile, in a large flameproof casserole, heat the oil and, when it is hot, add the butter. When the butter melts, cook the fennel over medium-high heat for 15 minutes or until it softens. Add the garlic and chili pepper and cook, stirring, for 30 seconds. Add the raisins and cook, stirring occasionally, for 3 minutes.
Add the spaghetti to the boiling water and let the water return to a boil, stirring often. Cook the pasta for 8 minutes or until it is tender but still has some bite. Dip a heatproof measuring cup into the pasta water and remove 1/2 cup.
Drain the spaghetti into a colander and transfer it to a serving dish.
Add the fennel mixture, 2 tablespoons of pasta cooking water, and the parsley. If the mixture seems dry add a little more cooking water 1 tablespoon at a time. Serve at once.
Notes: Haven't tried it yet.
Training is everything. The peach was once a bitter almond; cauliflower is
nothing but cabbage with a college education.
-- Mark Twain, "Pudd'nhead Wilson's Calendar"
This page was last modified on 2011 December 20.